Spaghetti with Basil Pesto

Want an easy, light, local, and seasonal recipe? All these at once? You might ask. Yes: Spaghetti with Basil Pesto!

This recipe comes from the Italian region of Liguria, where it is traditionally prepared using mortar and pestle.

If you don’t have one, you can use a mixer. I would recommend not mixing the ingredients too finely, though, because the result is better if there are some bits left in the sauce😉


Only a few ingredients to make Basil Pesto: extra virgin olive oil, pine nuts, garlic, Parmesan cheese, and, of course, basil
  • Two bunches of fresh basil, about 50g in all
  • Garlic, one or two cloves taste
  • Pine nuts 20g
  • Parmesan cheese 80g
  • Extra virgin olive oil 40 ml
  • Spaghetti for four servings

How to make Basil Pesto

Put all the ingredients in the mixer, chop coarsely, and voilà!
The sauce is ready to season spaghetti or another type of pasta of your choice.

✨If the sauce is too thick, you can add a bit of pasta cooking water at the time of serving.
✨If you have any pesto leftover, you can freeze it in ice cube trays and use it later to flavor soups or other sauces.

Buon appetito!*

If you made more pesto than you use today, you can keep it a few days in the refrigerator.

Follow us on Instagram @daybydayplants_blog to learn more 😉

*Enjoy your meal!

About Valentina

Valentina is an international communication consultant. She has served communication and PR agencies for several years by providing insights into local French and Italian food trends and traditions. Thanks to her multicultural background, she focuses on promoting intercultural collaboration for sustainable living.